1 package of Italian ladyfingers
4 egg yolks
1 tsp. vanilla
1/2 c. sugar
1 tub Marscapone cheese
1 1/2 c. heavy cream
1 c. freshly made Italian espresso(optional: 1/2 c espresso, 1/2 c coffee liqueur)
1/4 c. cocoa powder
Beat egg yolks with 1/4 c. sugar until the mixture thickens, then fold in the marscapone cheese.
In another bowl, whip the cream and 1/4 c sugar and vanilla until stiff peaks form. Fold into first mixture.
Dip the lady fingers in the espresso/liqueur, and line a 9 x 13" pan with them.
Layer with 1/2 of the cheese mixture, then another layer of espresso dipped lady fingers.
Top with final layer of cheese mixture.
Dust the top(through a mesh sieve) with a fine layer of cocoa powder.
Chill for 2 hours.